Recipes from the Garden:
Spinach Pesto
Green is delicious, healthy and easy! This is a great way to use up a bounty of garden greens. Pesto can be frozen in zip-top bags for later. Try swapping kale or arugula for the spinach. Pesto is wonderful stirred into freshly cooked pasta, smeared onto burgers and sandwiches or stirred into potato salad.
½ cup toasted pine nuts, almonds or sunflower seeds
¼ cup extra virgin olive oil
½ tsp salt
1 garlic clove, peeled & chopped
1 cup freshly grated parmesan
5 ounces fresh spinach
1 tsp. lemon juice
In a food processor, combine nuts, olive oil, salt and garlic. Add cheese and pulse until smooth. Finally, add spinach and lemon juice and process until smooth.
